Is it just me, or does December just scream, CHOCOLATE!
Okay, it might just be me, but the fact that you’re reading on means that you kinda feel the same! And as the Immaculate Baking Queen’s proxy, it is my duty to make sure that you and your family enjoy your fair share of immaculate chocolatey yumminess this holiday season!
We’ll be the first to admit, the chocolate pudding mix made us pause for a bit, but here’s the thing, we truly, deeply believe that you can probably do without the pudding mix if you just can’t bring yourself to use it, and the end result would still be moist deliciousness. Besides, that’s also another reason why you want to finish your chocolate bundt cake with a blanket of velvety chocolate ganache on top, to keep it ooey gooey chocolatey yummy!
You Will Need:
1 box Immaculate Baking Co. ™ all natural chocolate cake mix
Eggs, milk, and butter as called for on the cake mix box
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
2 cups semisweet chocolate chips
Let’s Get Your Mix On!
- Preheat oven to 350⁰F.
- In a large bowl, mix together the cake, eggs, milk, butter, sour cream and pudding mixes. Stir in the chocolate chips and pour batter into a well-greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate
- If desired, dust the cake with powdered sugar, or make a chocolate ganache to drizzle over cake.